Evaluation of a headspace solid–phase microextraction with different fibres for volatile compound determination in specialty coffee brews

Laukaleja, Ilze; Krūma, Zanda

doi:10.22616/rrd.25.2019.032

Cited by 5 publications

(5 citation statements)

References 20 publications

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“…Each marine bacteria sample was analyzed three times using the DVB/CAR/PDMS coating solid-phase microextraction fiber; 37 °C extraction temperature; and 40 min extraction time. DVB/CAR/PDMS fiber was selected due to its high capacity for the extraction of volatile and semi-volatile compounds present in samples [ 21 , 22 , 23 ].…”

Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Volatile Organic Compounds Produced by the Octocoral-Associated Bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327

et al. 2020

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The present research aimed to evaluate the antibacterial activity of volatile organic compounds (VOCs) produced by octocoral-associated bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327. The volatilome bioactivity of both bacteria species was evaluated against human pathogenic antibiotic-resistant bacteria, methicillin-resistant Staphylococcus aureus, Acinetobacter baumanni, and Pseudomonas aeruginosa. In this regard, the in vitro tests showed that Bacillus sp. BO53 VOCs inhibited the growth of P. aeruginosa and reduced the growth of S. aureus and A. baumanni. Furthermore, Pseudoalteromonas sp. GA327 strongly inhibited the growth of A. baumanni, and P. aeruginosa. VOCs were analyzed by headspace solid-phase microextraction (HS-SPME) joined to gas chromatography-mass spectrometry (GC-MS) methodology. Nineteen VOCs were identified, where 5-acetyl-2-methylpyridine, 2-butanone, and 2-nonanone were the major compounds identified on Bacillus sp. BO53 VOCs; while 1-pentanol, 2-butanone, and butyl formate were the primary volatile compounds detected in Pseudoalteromonas sp. GA327. We proposed that the observed bioactivity is mainly due to the efficient inhibitory biochemical mechanisms of alcohols and ketones upon antibiotic-resistant bacteria. This is the first report which describes the antibacterial activity of VOCs emitted by octocoral-associated bacteria.

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Section: Resultsmentioning

confidence: 99%

Antibacterial Activity of Volatile Organic Compounds Produced by the Octocoral-Associated Bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327

et al. 2020

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“…Lee et al (2017) 49 evaluated the effect of the reverse process of grinding and roasting coffee on volatile compounds profiles, identifying 50 compounds in coffee roasted with the conventional method and 39 using the reverse method of grinding and roasting. To Laukaleja et al (2019) 55 , main volatile compounds were furans, pyrazines, aldehydes and ketones, attributing to the last three an association with a pleasant aroma and flavor in specialty coffees. Heo et al (2020) 56 identified 36 volatile compounds, highlighting that the extraction method and temperature could influence the volatile compound profiles.…”

Section: Chemical Composition Of Specialty Coffee Beans (Coffea Arabi...mentioning

confidence: 94%

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Arévalo

Mejía

Cevallos-Cevallos

et al. 2023

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Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine. Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation. Keywords: chromatographic analysis, Coffea arabica L., sensory analysis, specialty coffee.

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“…Volatile compounds were extracted by solid-phase microextraction (SPME) with 50/30 μm divinylbenzene/carboxen/poly(dimethylsiloxane) (DVB/CAR/PDMS) fiber (Stableflex, 23Ga, Autosampler) (Supelco, Bellafonte, PA). The SPME parameters were chosen according to Gloess et al (2013), with some modifications (Laukaleja & Kruma, 2019a).…”

Section: Hs-spme and Gc-ms-o Analysismentioning

confidence: 99%

“…Although it is important to note that specific volatile compound detection in coffee brews can be influenced by different SPME fibers. Carboxen/PDMS (CAR/PDMS) and divinylbenzene/carboxen/ PDMS (DVB/CAR/PDMS) fibers are reported as most suitable for coffee brew volatile compound extraction (Laukaleja & Kruma, 2019a;Oliveira, Oliveira, Franca, & Augusti, 2009;Rubio, Sanllorente, Sarabia, & Ortiz, 2014).…”

Section: Introductionmentioning

confidence: 99%

Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

Laukaleja

Koppel

2021

Journal of Sensory Studies

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Coffee has a complex volatile compound profile, which can be influenced by technical processes like roasting and brewing. The changes in the volatile compound profile can affect the perceived aromas. Headspace-solid-phase microextraction technique (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to achieve the objectives of this study: (1) to develop gas chromatography-olfactometry vocabulary for coffee brews, and ( 2) to analyze aroma active compound perception in differently roasted and brewed coffee. The GC-O vocabulary included 23 different aromas and 30 aromaactive compounds. The main aroma attributes in all samples were sweet, musty, leather, skunky, burnt, and nutty. Aroma active compounds in medium roasted coffee presented floral, sweet notes, while light coffee had more nutty and roasted aroma attributes. The data from GC-MS-O suggested that roasting degree and brewing technique can influence the aroma perception of aroma active compounds. Dark roasted coffees had the least varied aroma attributes but had a higher concentration of aroma contributing compounds like 2,2 0 -methylenebis-furan (musty) and 4-ethyl-2-methoxyphenol (smokey). The results also revealed that overall volatile compound composition could change the aroma perception of some coffee brew volatiles. Practical ApplicationsThe development of olfactory vocabulary and aroma active compound perception analysis can be useful for further coffee aroma analysis, characterizing volatile compound aroma changes depending on roasting and brewing technique. For the coffee industry, the olfactory vocabulary could bring an additional understanding of aroma active compound perception in differently roasted and brewed coffees.

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Evaluation of a headspace solid–phase microextraction with different fibres for volatile compound determination in specialty coffee brews

Cited by 5 publications

References 20 publications

Antibacterial Activity of Volatile Organic Compounds Produced by the Octocoral-Associated Bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327

Antibacterial Activity of Volatile Organic Compounds Produced by the Octocoral-Associated Bacteria Bacillus sp. BO53 and Pseudoalteromonas sp. GA327

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

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